Flemish Carbonade

• 1 lb. ground round or sirloin
• 3 Tbsp. butter
• 1 medium can diced tomatoes
• 1 large onion, sliced thin
• 1 clove garlic, crushed
• 1 can sliced mushrooms, drained
• 3/4 tsp. brown sugar
• 1/2 tsp. season salt
• 1 (10 oz.) can beef or chicken consomme
• 10 oz. frozen corn or 1 can
• 1/2 c. green pepper, thinly sliced
• rice (for 5 to 6 servings)

1. Melt butter.
2. Brown meat in hot butter.
3. Add onions, etc.
4. (up to and including consomme).
5. Simmer for 30 minutes.
6. Meanwhile, cook the rice in separate pot (enough for 5 to 6).
7. Add corn and peppers to meat and tomato mixture and continue heating for 10 minutes.
8. Add some of the mushroom liquid if needed.
9. Serve over rice.
10. Leftover rice should be stored separate from meat mixture so it will not absorb all the liquid.
11. Serves 5 to 6.

ground round, butter, tomatoes, onion, clove garlic, mushrooms, brown sugar, season salt, beef, frozen corn, green pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100953 (may not work)